Soup-er suppers Feed

Chili con Carne

If you make a lot of chili, then you know it ALWAYS tastes better the next day. 

Screen Shot 2016-10-18 at 11.41.00 AM

Chili con Carne
Recipe from 1950 Campbell's Soup advertising

2 tbsp. shortening
1 medium onion, finely chopped
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 cans (2 1/2 cups) Campbell's Tomato Soup
2 1/5 cups kidney beans

Melt shortening in saucepan, add onion and beef, brown slightly. Add seasonings, tomato soup and kidney beans. Cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes. Enough for 6.


 Before you make the chili, you could whip yourself up a "Mexican" jacket.

Screen Shot 2016-10-18 at 2.22.40 PM

This 1948 McCall sewing pattern was used to make replicas of the souvenir jackets made for tourists visiting Mexico. Pretty sure Mexicans themselves never wore these.

 Recipe via Gallery of Graphic Design 
Image via Rita Holcomb

Phyllis Diller's garbage soup

Are you old enough to remember comedienne Phyllis Diller?

This soup is unusual to be sure, but Phyllis does sound like she knows her way around the kitchen. If it was good enough for Fang...


Phyllis Diller's Garbage Soup
As told to Mike Douglas

"It always has seven cloves of garlic, a large onion, two carrots, two stalks of celery and a bunch of parsley, all of them chopped up; plus a large can of tomatoes, a can of red kidney beans, salt, pepper, parmesan cheese. Then I fill a pot half full of water or juices in which vegetables have cooked during the week. I bring it to a boil, add soup bones and any leftover meats I have lying around and let it boil for an hour and a half. Then I add the chopped vegetables and all the week's leftovers including spaghetti, sour cream, baked potatoes and almost anything else that has collected in the refrigerator during the week that you just hate to throw out. The only thing I never add is pickles or jello."


It's me again. Phyllis Diller's recipe reminds me of something I saw on a cooking show once (can't for the life of me remember which show it was). In essence, it was a way to make soup out of leftover vegetables including wilted salad that had dressing on it. You put your leftover veggies into a blender along with some hot broth; puree; then reheat the whole thing on the stove. I haven't tried it, but I think it could be pretty good.


Phyllis Diller's hobby was painting. Here she is with some of her works.   


Recipe via livejournal
Image via Pinterest 

Try some Campbell's soup on the barbie


Sizzling Tomato Barbecue Sauce
Vintage recipe from 1966 Campbell's Soup advertising

1/3 cup onion
1 small clove garlic, minced
2 tbsp. salad oil
1 can (10 3/4 oz.) Campbell's Tomato Soup
1 tbsp. vinegar
1 to 2 tbsp. Worcestershire 
2 tbsp. brown sugar
1 tsp. prepared mustard
dash Tabasco sauce

1. In saucepan, cook onion and garlic in oil until tender.

2. Add remaining ingredients.

3. Cook over low heat for 15 minutes; stir now and then. Makes 1 1/2 cups sauce.



Alternate pieces of meat and vegetables on skewers. Broil 10 to 20 minutes or until done, turning and basting every 5 minutes. Serve kabobs with remaining sauce. Also delicious on hamburgers, chicken and shrimp.

Meats: Sirloin, lamb (leg or shoulder), bologna, canned meats and frankfurters.

Vegetables: Mushrooms, tomatoes, green pepper, zucchini, potatoes (canned), cucumbers and pineapple.


I always get a little nervous when retro dads cook with hot coals while wearing nothing but their swim trunks.


Recipe via Classic Film
Image via Charlie a Go Go

Retro Meatless: Vegetable Chowder

The fat globules floating on the surface don't make for a very appetizing picture, do they?


Vegetable Chowder
Vintage recipe from old White House Milk advertising

4 tbsp. butter
1 cup sliced onion
1 green pepper, diced
2 tsp. salt
1/4 tsp. pepper
1 1/2 cups green beans, cut in 1-inch pieces
1 1/2 cups diced carrots
1 cup diced potatoes
3 cups water
1 can (14 1/2 oz.) evaporated milk

Melt butter, add onion, green pepper and seasonings. Saute until lightly browned. Add vegetables and water. Cook until vegetables are tender (about 15 minutes). Add evaporated milk. Heat and serve. Makes 6 servings.


 Before travel mugs, we had thermos bottles with glass liners.


Recipe via livejournal
Image via acesfindvintage

Retro Desperate: Campbell's Soup Pizza

Now you know that in a pinch you can substitute Campbell's Tomato Soup for pizza sauce.



Campbell's Soup Pizza
1967 recipe from vintage Campbell's advertising

1 can (10 3/4 oz.) Campbell's Tomato Soup
1 small clove minced garlic (if desired)
1 1/2 tsp. oregano, crushed
12-inch unbaked pizza shell
1 tbsp. salad oil
4 slices (4 oz.) Mozzarella cheese

In saucepan, combine soup, garlic (if you have no date)* and oregano; heat to blend flavors. Brush pizza shell with oil. Spread soup mixture over shell; top with cheese. Garnish as desired with sliced frankfurters, olives or mushrooms. Bake at 400˚F for 20 minutes. Makes 4 to 6 servings.

*Campbell's words, not mine.


According to Billboard, the ten most popular singles of 1967 were:

1. To Sir With Love, Lulu

2. The Letter, The Box Tops

3. Ode to Billie Joe, Bobbie Gentry

4. Windy, The Association

5. I'm a Believer, The Monkees

6. Light My Fire, The Doors

7. Somethin' Stupid, Frank and Nancy Sinatra

8. Happy Together, The Turtles

9. Groovin', The Young Rascals

10. Can't Take My Eyes off You, Frankie, Valli 


Recipe via livejournal
Image via Fashion Bubbles

Retro Holiday Entertaining: Fondue

Holiday fondue


Holiday Fondue
1970s recipe from old Lipton advertising

1 envelope Lipton Onion Soup Mix
2 cups dry white wine
1 pound Swiss cheese shredded
French bread, cut into bite-size pieces
2 tbsp. cornstarch
2 tbsp. kirsch

In medium saucepan, combine Lipton Onion Soup Mix and wine; heat slowly.

Combine cheese and cornstarch. When wine begins to simmer, add cheese gradually, stirring until completely melted after each addition. Stir in kirsch.

To serve: Remove to fondue pot or chafing dish. Spear bread cubes; then dip and stir into the fondue.

Variation: Substitute 2 1/4 cups apple juice for wine and kirsch.


There isn't a middle-aged woman alive who didn't get one of these for Christmas as a child. I loved mine.

Screen Shot 2014-11-26 at 12.53.53 PM


Recipe via Shelf Life Taste Test

Retro Tuna and Waffles

Another retro meal that starts with Cream of Mushroom Soup.


Tuna 'n Waffles
recipe from 1954 Campbell's soup advertisement

Blend 1 can Campbell's Cream of Mushroom Soup with 1/3 cup milk, 1 drained, flaked 7-oz. can of tuna and 1/4 cup sliced stuffed olives. Heat thoroughly. Pour over 4 crisp waffles. Serves 4.


Junior, here, is patiently waiting for his mom to finish making his Tuna and Waffles.


Recipe via Mid Century Menu
Image via We Had Faces Then

Retro Summer: Chilled Tortellini Salad and Cool Tuna Noodle Salad

 These Campbell's soup recipes are from a 1980s advertisement.

Campbells salads 1980

Chilled Tortellini Salad

1/4 cup Parmesan cheese
1/4 cup mayonnaise

1/2 tsp. dried basil leaves
1/8 tsp. pepper
1 can Campbell's chicken broth
1 lb. fresh or frozen tortellini, cooked and drained
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1/4 cup sliced green onions

1. In covered blender, combine first 5 ingredients. Blend until smooth.

2. In large bowl, combine remaining ingredients. Add broth mixture; toss to coat well. Cover; refrigerate until serving time, at least 4 hrs. or until most of liquid is absorbed, stirring occasionally. Serve on salad greens. Garnish with additional sliced green onions if desired. Makes 8 cups or 6 servings. 


Cool Tuna Noodle Salad

1 can Campbell's cream of celery soup
1/2 cup mayonnaise
2 tbsp. cider vinegar
2 tbsp. chopped pimento-stuffed olives
2 tbsp. grated onion
8 oz. corkscrew macaroni, cooked and drained (4 cups)
1 can (about 6 oz.) tuna, drained
1 pkg. (10 oz.) frozen mixed vegetables, thawed

1. In large bowl, stir together first 5 ingredients until smooth. Add macaroni; toss to coat well.

2. Add tuna and vegetables; toss gently. Cover; refrigerate until serving time, at least 4 hrs. Makes 6 cups or 4 servings.

Retro Soup-er Supper

Hate being a buzzkill but I'd omit the 1/2 teaspoon of salt. Between the soup and Worcestershire sauce, there's plenty of sodium in this dish already.

Camp recipe


One Pot Supper
recipe from old Campbell's soup can

4 pork chops (about 1 lb.)
1 can Campbell's Tomato Soup
1/2 cup water
1 tsp. Worcestershire
1/2 tsp. salt
3 medium potatoes, quartered
4 small carrots split lengthwise and cut in 2-inch pieces

In skillet, brown chops. Pour off fat. Add remaining ingredients. Cover; simmer 45 min. or until tender. Makes 4 servings.

Via Shelley and her mom

Retro Tropical: Pineapple-Onion Smothered Chicken

A few weeks ago I met with one of this blog's readers, a lovely woman named Shelley. She gave me some of her mother's treasure trove of old recipes. This recipe for Pineapple-Onion Smothered Chicken (from a box of Lipton Onion Soup) is the first of many to come. So many, in fact, I may have to rename this blog Hey, Shelley's Mom Used to Make That!

Pineapp chicken

Pineapple-Onion Smothered Chicken
recipe from old Lipton soup box

2 tbsp. shortening
2 1/2- to 3-pound chicken, cut into serving pieces 
1 envelope Lipton Onion Soup Mix
1 can (8 oz.) pineapple chunks, drained
2 1/4 cups water
2 tbsp. flour

In large skillet, melt shortening and brown chicken well; add Lipton Onion Soup Mix, pineapple and 2 cups water (to avoid lumps, I suggest you dissolve the soup mix in the water before adding). Simmer covered, 45 minutes or until chicken is tender. Remove chicken to serving platter. Blend flour with remaining water; stir into liquid in the skillet. Cook, stirring constantly, until thickened; pour over chicken. Makes 4 servings.

Via Shelley and her mom